Tourism Seychelles hosted a Creole cooking class for media in Johannesburg on Tuesday, October 23. Led by Seychellois Chef Bradley Larue, the introduction to the flavours of the island nation was an opportunity to learn about several dishes and culinary traditions.
The Cooking Studio venue enabled participants to explore the basics of Seychelles cuisine with practical guidance from Larue. The event also highlighted the cultural significance of specific ingredients and cooking methods.
Dishes included giraffe crab curry, grilled octopus, fish roe and spicy fried kingfish served with butternut and sweet potato mash, breadfruit chips and salad.
